|
|
|
|
|
|
| Effect of Interaction Between Catechin and Glycosylated Porcine
Hemoglobin on Its Structural and Functional Properties |
| GUO Jing-fang, LIU Li-li*, CHENG Wei-wei, XU Bao-cheng, ZHANG Xiao-dan, YU Ying |
College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan International Joint Laboratory of Food Processing and Quality and Safety Control, Research and Utilization of Functional Food Resources Science and Technology Innovation Team of Henan Provincial Department of Education, Luoyang 471023, China
|
|
|
|
|
Abstract Porcine hemoglobin (PHb) can endow and improve food quality during preparation, processing and storage. However, it is limited to be used in food because of its high viscosity, unstable properties and heavy blood smell, which people do not accept. Therefore, modification is important to improve its economic benefits and bioavailability. This study investigated the effect of the interaction between catechin and glycosylated porcine hemoglobin (G-PHb) on the functional characteristics and structure of the complex of catechin and glycosylated porcine hemoglobin (CG-PHb). PHb and G-PHb were used as controls. The solubility, turbidity, emulsifying property, surface hydrophobicity and oxidation resistance of CG-PHb were studied.The structural changes of the CG-PHb were analyzed via UV-Vis, FS, FT-IR and SEM. The results show that the solubility of CG-PHB increased significantly (p<0.05), and the turbidity decreased significantly (p<0.05). The emulsifying activity and stability were increased by 38.36%, 21.31%, 16.08% and 3.69% respectively (p<0.05), compared with the control group. CG-PHB has the largest surface hydrophobicity among the PHb, G-PHb and CG-PHB. When the concentration of the solution was increased to 1.60 g·mL-1, the oxidation resistance was enhanced to 93.60%. Compared with the PHb and G-PHb, the UV absorption peak of CG-PHb has a wider peak shape, a larger peak and a slight red shift. The fluorescence peak intensity is CG-PHb>PHb>G-PHb. The secondary structure of CG-PHb was changed. Its β-sheet content increased significantly (p<0.05), but the content of α-helix, β-turn and irregular curl decreased (p<0.05). In addition, the scanning electron microscope showed that the protein structure changed due to the embedding of glycosyl groups and the interaction between glycosyl groups and catechins. It leads to the increase of the surface pore structure of CG-PHB. It is conducive to the exertion of its functional characteristics. This study can provide new ideas for protein modification research and provide a theoretical basis and reference for the property changes of the compound during food processing.
|
|
Received: 2022-04-26
Accepted: 2022-09-22
|
|
|
|
Corresponding Authors:
LIU Li-li
E-mail: yangliuyilang@126.com
|
|
[1] SONG Xuan, HOU Cheng-li, GAO Yuan, et al(宋 璇, 侯成立, 高 远, 等). Chinese Journal of Food(中国食品学报), 2018, 18(7): 314.
[2] Toldrà M, Lynch S A, Couture R, et al. Sustainable Meat Production and Processing. New York: Academic Press, 2019. 85.
[3] WANG Zhong-jiang, GUO Ya-nan, REN Shuang-he, et al(王中江, 郭亚男, 任双鹤, 等). Journal of Agricultural Machinery(农业机械学报), 2022, 53(3): 423.
[4] LIU Qian, NIU Hai-li, LI Jing, et al(刘 骞, 牛海力, 李 菁, 等). Journal of Northeast Agricultural University(东北农业大学学报), 2015, (2): 18.
[5] Zhan J Q, Li G S, Tan B B. Journal of Aquatic Food Product Technology, 2021, 30(7): 794.
[6] JIA Na, LIU Dan, WANG Le-tian, et al(贾 娜, 刘 丹, 王乐田, 等). Chinese Journal of Food(中国食品学报), 2018, 18(12): 210.
[7] ZHANG Chuan-ying, PENG Xin, RAO Heng-jun, et al(张传英, 彭 鑫, 饶恒军, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2021, 41(6): 1701.
[8] HUANG Zi-lin, CHEN Si-rui, KONG Xiang-zhen, et al(黄子林, 陈思蕊, 孔祥珍, 等). Chinese Oil(中国油脂), 2023, 48(4): 112.
[9] ZHANG Xue-chun, RU Yue-rong, CHENG Qun, et al(张雪春, 茹月蓉, 程 群, 等). Food and Fermentation Industry(食品与发酵工业), 2022，48(12): 97.
[10] Nishimura K, Saeki H. Food Science and Technology Research, 2018, 24(3): 551.
[11] Sabow A B, Sazili A Q, Aghwan Z A, et al. Animal Science Journal, 2016, 87(6): 816.
[12] Wang F，Zhang Y Z，Xu L, et al. LWT-Food Science and Technology, 2020, 127: 1.
[13] NING Jun-fan, GUO Yu-bao, SONG Rui, et al(宁俊帆, 郭玉宝, 宋 睿, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2021, 41(11): 3431.
[14] PAN Cheng-lei, DING Jing, DONG Wei, et al(潘成磊, 丁 景, 董 唯, 等). Food and Fermentation Industry(食品与发酵工业), 2019, 45(16): 82.
[15] ZHAO Cheng-bin, XU Xiu-ying, LIU Jing-sheng, et al(赵城彬, 许秀颖, 刘景圣, 等). Food Science(食品科学), 2019, 40(1): 123.
[16] Jiang L Z, Wang Z J, Li Y, et al. International Journal of Food Properties, 2015, 18(5): 1059.
[17] Siva S, Li C Z, Cui H Y, et al. Ultrasonics Sonochemistry, 2020, 64: 42.
[18] Braicu C, Ladomery M R, Chedea V S, et al. Food Chemistry, 2013, 141(3): 3282.
[19] ZHANG Yue, XUE Yu-fei, LI Fang, et al(张 玥, 薛雨菲, 李 芳, 等). Food and Fermentation Industry(食品与发酵工业), 2020, 46(17): 60.
[20] WANG Qi-ming, TANG Yu-wan, LI Chun-yi, et al(王启明, 唐瑜婉, 李春翼, 等). Food Science(食品科学), 2021, 42(8): 29.
[21] Spotti M J, Martinez M J, Pilosof A M R, et al. Food Hydrocolloids, 2014, 39: 223.
[22] Li T, Wang L, Chen Z, et al. Food Chemistry, 2020, 33(1): 1.
[23] SONG Yong-ling, LI Jiang-he, WANG Ruo-lan(宋永令, 李江河, 王若兰). Chinese Journal of Grain and Oil(中国粮油学报), 2016, 31(12): 125.
|
| [1] |
ZHANG Xiao-dan1, 2, LIU Li-li1*, YU Ying1, CHENG Wei-wei1, XU Bao-cheng1, HE Jia-liang1, CHEN Shu-xing1, 2. Activation of Epigallocatechin Gallate on Alcohol Dehydrogenase:
Multispectroscopy and Molecular Docking Methods[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(11): 3622-3628. |
| [2] |
ZHANG Peng1, 3, YANG Yi-fan1, WANG Hui1, TU Zong-cai1, 2, SHA Xiao-mei2, HU Yue-ming1*. A Review of Structural Characterization and Detection Methods of Glycated Proteins in Food Systems[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(09): 2667-2673. |
| [3] |
YANG Jing1, LI Li1, LIANG Jian-dan1, HUANG Shan1, SU Wei1, WEI Ya-shu2, WEI Liang1*, XIAO Qi1*. Study on the Interaction Mechanism Between Thiosemicarbazide Aryl Ruthenium Complexes and Human Serum Albumin[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(09): 2761-2767. |
| [4] |
ZHANG Ye-li1, 2, CHENG Jian-wei3, DONG Xiao-ting2, BIAN Liu-jiao2*. Structural Insight Into Interaction Between Imipenem and Metal β-Lactamase SMB-1 by Spectroscopic Analysis and Molecular Docking[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(07): 2287-2293. |
| [5] |
YANG Ping1, LI Xue2, WANG Hui1, LIU Guang-xian2*. Analysis of the Effect of Different Reducing Sugars on Ara h2 Glycation Based on Spectral Technology[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(04): 1291-1297. |
| [6] |
HOU Qian-yi1, 2, DONG Zhuang-zhuang1, 2, YUAN Hong-xia1, 2*, LI Qing-shan1, 2*. A Study of the Mechanism of Binding Between Quercetin and CAV-1 Based on Molecular Simulation, Bio-Layer Interferometry and
Multi-Spectroscopy Methods[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(03): 890-896. |
| [7] |
WEN Ping-wei1, TU Zong-cai1, 2, 3*, WANG Hui3, HU Yue-ming3. Effect of Superheated Steam on the Glycation of Ovomucoid[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(02): 629-637. |
| [8] |
LI Jin-zhi1, LIU Chang-jin1, 4*, SHE Zhi-yu2, ZHOU Biao2, XIE Zhi-yong2, ZHANG Jun-bing3, JIANG Shen-hua2, 4*. Antiglycation Activity on LDL of Clove Essential Oil and the Interaction of Its Most Abundant Component—Eugenol With Bovine Serum Albumin[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(01): 324-332. |
| [9] |
ZHANG Meng-jun1, LIU Li-li1*, YANG Xie-li2, GUO Jing-fang1, WANG Hao-yang1. Multispectral Analysis of Interaction Between Catechins and Egg Yolk Immunoglobulin and the Change of Bacteriostasis[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2022, 42(07): 2297-2303. |
| [10] |
LIU Jiang-qing1, YU Chang-hui2, 3, GUO Yuan2, 3, LEI Sheng-bin1*, ZHANG Zhen2, 3*. Interaction Between Dipalmityl Phosphatidylcholine and Vitamin B2
Studied by Second Harmonic Spectroscopy and Brewster Angle
Microscopy[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2022, 42(05): 1484-1489. |
| [11] |
LÜ Jia-nan, LI Jun-sheng*, HUANG Guo-xia, YAN Liu-juan, MA Ji. Spectroscopic Analysis on the Interaction of Chrysene With Herring Sperm DNA and Its Influence Factors[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2022, 42(01): 210-214. |
| [12] |
ZHANG Chuan-ying1, PENG Xin1*, RAO Heng-jun2, QI Wei2, SU Rong-xin2, HE Zhi-min2. Spectroscopic Studies on the Interaction Between Salvianolic Acid B and Bovine Serum Albumin[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2021, 41(06): 1701-1707. |
| [13] |
HU Jing-jing, TONG Chang-lun*. Study on the Interaction Between Carbon Quantum Dots and Human Serum Albumin by Spectroscopic Methods[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2021, 41(04): 1107-1113. |
| [14] |
LUO Lin-lin1, 2, 3, NIU Jing-jing3, MO Bei-xin1, 2, LIN Dan-ying3, LIU Lin1, 2*. Advances in the Application of Förster Resonance Energy Transfer and Fluorescence Lifetime Imaging Microscopy （FRET-FLIM） Technique in Life Science Research[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2021, 41(04): 1023-1031. |
| [15] |
XIE Xue-wei2, ZHONG Hao-chen2, CHEN Zhen-cheng2, HE Min2, ZHU Jian-ming1*. Detection of Advanced Glycosylation End Products by Fluorescence Spectroscopy[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2021, 41(04): 1055-1059. |
|
|
|
|
